Burmese Beef and Eggplant Curry (Keto)

Ingredients

• about 910 g Beef Stew Meat
• 1 large Eggplant
• 2 tbsp Coconut Oil
• 1 large Onion
• 6 cloves Garlic
• 5.08 cm Ginger
• 1 tsp Turmeric Powder
• 1/2 tsp Chili Powder
• 1/2 tsp Cumin
• 1/2 tsp Coriander
• 1 can Full-Fat Coconut Milk
• 1 cup Beef Broth
• 1 tbsp Fish Sauce
• 1 tbsp Coconut Aminos
• 1 tbsp Lime Juice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 910 g beef stew meat into 2.54 cm cubes. Cut the 1 large eggplant into 2.54 cm cubes.
2. 2Heat the 2 tbsp coconut oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, approximately 190°C.
3. 3Add the 1 large onion, 6 cloves garlic, and 5.08 cm ginger to the pot. Cook, stirring frequently, for 5 to 7 minutes, or until the onion is softened and translucent.
4. 4Stir in the 1 tsp turmeric powder, 1/2 tsp chili powder, 1/2 tsp cumin, and 1/2 tsp coriander. Cook for 1 minute, stirring constantly, until the spices are fragrant.
5. 5Add the about 910 g beef cubes to the pot and cook, stirring occasionally, until browned on all sides, about 5 to 8 minutes.
6. 6Stir in the 1 large eggplant, 1 can full-fat coconut milk, 1 cup beef broth, 1 tbsp fish sauce, and 1 tbsp coconut aminos. Bring the mixture to a gentle simmer.
7. 7Reduce the heat to low, cover the pot, and let it simmer for 1 hour to 1 hour and 30 minutes, or until the beef is very tender and the eggplant has softened completely. Stir occasionally to prevent sticking.
8. 8Stir in the 1 tbsp lime juice just before serving.

Substitutions

Related Guides